Chicken Enchiladas

SERVINGS 24

INGREDIENTS

1. 48 Pioneer® White Wings® Tortilla De Oro (Golden Tortilla) Dough (213975) pieces, prepared
2. 1 bag Pioneer® Roasted Jalapeno Cream Skillet Gravy Mix (214161), prepared
3. 8 cups Enchilada sauce or salsa verde
4. 40 Chicken thighs, cooked, shredded
5. 16 Poblano peppers, roasted, peeled, seeded
6. 8 cups Monterey Jack cheese, shredded
7. 4 cups Half-and-half
8. 1 cup Sour cream

INSTRUCTIONS

1. Preheat oven to 350°F.
2. For the filling: In a large bowl, combine chicken, poblano peppers, cheese, and prepared gravy.
3. In a saucepot, whisk together enchilada sauce or salsa verde, half-and-half, and sour cream.
4. Slowly bring to a simmer over medium-low heat.
5. Place the tortilla seam side down in baking dish. Repeat with the rest of the tortillas.
6. Bake 10-15 minutes or until warmed through.
7. Prepare enchiladas by placing ¼ cup of the filling in each prepared tortilla. Roll up the tortilla to contain the filling inside.
8. Top with prepared sauce and serve.

PRINT RECIPE